Directions

2In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.

6Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.

Notes

Tips

Expert Tips

Look for chocolate cookie crumbs in the grocery store's baking aisle. Or purchase chocolate wafers and process them in a food processor to form coarse crumbs. Wafers may also be crushed in a food storage plastic bag—crush them with a rolling pin.

To make ahead, bake the cheesecake; cool and glaze. Freeze it until the glaze is set. Wrap tightly and freeze it for up to 1 month. Before serving, unwrap and thaw it in the refrigerator for 4 to 6 hours.